Blackened Chicken with dry rub spices charred on top of a bed of penne pasta in a bowl with olive oil, parmesan cheese and tomatoes #blackenedchicken #cajunchicken

How to Make Blackened Chicken


A spicy dry rub is rubbed all over lean chicken breasts and pan seared in a very hot pan for a blackened outer crust and a moist tender inside.



  • 2 Skinless, Boneless Chicken Breasts
  • 1/2 teaspoon Paprika (or smoked paprika)
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Cayenne Pepper
  • 1/8 teaspoon White Pepper (black would be fine as a substitution)
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Onion Powder


  1. Preheat the oven to 400°F.
  2. Mix the spices in a small dish.
  3. Trim any excess fat off the chicken breast and pat dry. Rub the spices all over the chicken and drizzle with a little olive oil.
  4. Heat up a cast iron skillet over high heat until it is SMOKING.
  5. Place the chicken in the skillet and let it cook for 2 minutes or until a nice black crust has formed.
  6. Flip and repeat.
  7. You can continue to cook the chicken in the pan until done or place the chicken carefully in the oven and cook until the juices run clear or a meat thermometer reaches 165°F.

Garlic Parmesan Noodles
Creamy Garlic Orzo